Recipe: Squash, Caramelised Onion and White Wine Risotto

The days are getting colder and the dark nights are drawing in, which in my books always calls for a comforting tea! This risotto is bursting with flavour, easy to make and pretty good for you too! If you’re after a warming bowl of goodness in the dark winter nights then you can’t go far wrong with risotto, and this recipe is, if I do say so myself, a winner.

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Ingredients (Serves 2):

1 Large red onion

3 garlic cloves

1/2 A butternut squash

mixed herbs

Olive oil

100g Arborio rice

150ml Dry white wine

50g Frozen peas

Salt and Pepper

1 and 1/2 Veggie stock cubes

1 Pint of water

Method

  1. Pre-heat the oven to 200° and chop the butternut squash into small cubes. Set aside.
  2. Heat 1tbsp of olive oil in a frying pan, then add the chopped onion and crush in one clove of garlic. Cook gently on a low heat for 45 minutes – 1 hour, stirring every now and then. You want the onions to turn soft and brown, not to burn, so don’t be tempted to turn the heat up. Half way through this process, add a slosh of the wine for extra flavour.
  3. While the onions are cooking, put the butternut squash cubes onto a baking tray. Break two cloves of garlic with the side of a knife and add these to the tray. Sprinkle over some mixed herbs and lightly coat with oil. Put in the oven for around 30 minutes or until soft and slightly browning at the edges.
  4. Now you’ve got your squash and onions on the go, it’s time to start the rice. Heat 2 tbsp of oil in a pan, then add the rice. Fry gently for around five minutes, being careful not to burn the rice.
  5. Next add the wine – be prepared for the pan to get a little feisty at this point! Stir the rice in the oil and wine for another five minutes. Meanwhile, get a pint of water boiled and dissolve in the stock cubes.
  6. For the next 30 minutes or so, add the stock to the rice bit by bit. Wait until the rice is feeling a bit dry, then add another glug until that has been soaked up, and repeat.
  7. Once the rice has begun to thicken, you can add the frozen peas. These will cook by themselves in the risotto.
  8. Once the rice is cooked, yellow-y and sticky, you can add in the caramelised onions and the butternut squash. Make sure all of the ingredients are piping hot – then serve!

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